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Gingery Coconut Stew With Brussels & Rutabaga

December 8, 2013 104 Comments

Serves 6 to 8

Coconut Ginger Stew

When the weather forecast starts mocking you with single digits, this stew hits all the right notes. Three degrees is simply not enough degrees! Brrrr.

Somehow there was not a single rutabaga recipe on the site! I don’t know how that happened because rutabaga is basically my spirit vegetable. With all it’s purpleness and earthiness and intensity. It’s like a wizened turnip. But if you can’t find any, turnips or parsnips would be great here, too.

Although you typically find rutabaga in European cooking, I love the combination of rooty veggies and Asian flavors. Here the rutabaga gives a great balance to the stew; naturally sweet from the coconut and the carrot, with contrasting lime notes and laced through and through with ginger. The seared Brussel sprouts add extra wintery goodness as well as a fun texture. Chickpeas round the whole thing out (no pun intended) (because chickpeas are round.)

So when life gives you three degrees, make this stew! Serve with some jasmine rice and warm up your life.


Notes

~I like coconut oil in here for obvious reasons, but any neutral flavored oil will do!~I’ve been really digging those little 5.5 oz cans of coconut milk. It’s so efficient and there is zero waste. If you can’t find them, then just measure out 2/3 a cup of coconut milk and you’re good to go.

~My brussel sprouts were little so I just halved them. If yours are on the bigger side, quarter them instead.

~The easiest way I’ve found to peel a rutabaga is with your chef’s knife. Place the rutabaga on your cutting board and gently slice away the waxy skin starting from top to bottom.

Ingredients

1 tablespoon coconut oil (refined or virgin)
1 large yellow onion, thinly sliced
1 lb Brussel sprouts, quartered [see note above]
1/2 teaspoon red pepper flakes (or more to taste)
2 cloves garlic, minced
2 heaping tablespoon fresh minced ginger
3/4 lb rutabaga, peeled and diced (1/2 inch)
1 cup sliced carrots
4 cups vegetable broth
1 15 oz can chickpeas, rinsed and drained (1 1/2 cups)
1 5.5 ounce can coconut milk (about 1/2 a cup)
Juice of one lime
Zest of 1/2 lime
Salt to tasteFresh cilantro for garnish (optional)
Jasmine rice for serving

Directions

Preheat a 4 quart pot over medium-high heat. Saute onion in the oil with a big pinch of salt, until onions are lightly browned. Now add the brussels and try to get them lightly seared by making sure that they hit the surface of the pot. So just push the onions to the sides and let the brussels cook, giving them a stir every now and again. It doesn’t have to be perfect and not every single one needs to sear, just do your best!Add ginger, garlic and red pepper flakes and mix in. Cook until fragrant, about a minute. Add the rutabaga, carrots and vegetable broth. Cover and bring to a boil. Once boiling, lower heat to simmer, and add the chickpeas and lime zest. Cook with the lid ajar (to let steam escape) until the rutabaga is tender (5 more minutes or so.)

Add coconut milk and lime juice, and taste for salt. Heat through, and serve with cilantro and extra red pepper flakes or Sriracha if you like.

Filed Under: Autumn, Entrees, Featured, Gluten Free, Recipe, Recipes Main Featured, Soups, Stew, Winter Tagged With: beans, brussel sprouts, carrots, chickpeas, coconut, ginger, rutabaga

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Comments

  1. Janet

    January 30, 2014 at 6:20 pm

    a really great idea! was cooking for an army so made it with cabbage in stead of brussels, plus parsnips, and it was great! and threw some arrowroot in, to thicken the sauce. yum!

    Reply
  2. Kim Diamond

    February 2, 2014 at 1:15 am

    Made this for dinner last night and it was soooo delicious!!! I’ll be making it again for sure. Thanks!

    Reply
  3. Gaby

    February 4, 2014 at 5:40 pm

    This soup is DELICIOUS. Even the cooking process is such a joy!!! oh the smells of the ginger and lime zest !!! 🙂 I had never tried rutabagas and I love them now!

    Reply
  4. Hannah

    February 7, 2014 at 12:47 am

    This brings so much warmth and love into my gluten-free vegan heart. I recently discovered my love of rutabaga; chickpeas are my favorite legume; coconut anything makes me happy; and BRUSSELL SPROUTS. You are my culinary hero. <3

    Reply
    • IsaChandra

      February 7, 2014 at 8:23 pm

      Thanks 🙂

      Reply
  5. Jessica G.

    February 11, 2014 at 4:49 pm

    I want to thank you for this recipe. I first made it about a month ago, gobbled it up alone in three days, and just finished my second go-round. This last time, fyi, I omitted the chick-peas (canned ones weren’t so great–no time to do from scratch) but pan fried some tofu in the same seasonings that go in the stew. Poured it over brown rice, tofu, cilantro, and sriracha sauce on top and bam! a new favorite is born. I never, ever, would have thought to do anything like this with Brussels sprouts before this recipe.

    Reply
  6. Hannah

    February 16, 2014 at 2:19 am

    I am trying this tonight with butternut squash instead of swede. And I have some chickpeas I cooked from the dry variety. It’ll be my late breakfast. I can already smell good things from the slow cooker…

    Reply
  7. Debi

    February 19, 2014 at 3:20 am

    Really tasty and reasonably quick to make. I used about 1 cup of coconut milk because I had a frozen baggie full. Will definitely make again.

    Reply
  8. Victoria

    February 19, 2014 at 7:04 pm

    After adding the ginger, garlic & pepper flakes I removed the Brussels sprouts and threw everything else (except the coconut milk and lime juice) into a crockpot. I let it cook on high for five hours. About 20 minutes before supper I added the Brussels, coconut milk & lime until it was heated through. It was fantastic! 3 out of 4 of us loved it.
    …and that’s a win for sure!

    I’m curious as to why in your recipe you said to let the steam escape. I could not/ did not do that. What does the steam do?

    Reply
  9. Corinne

    March 4, 2014 at 12:46 pm

    This was an absolutely delicious recipe! I’m sure I’ll make it again!

    Reply
  10. Chrissy

    March 26, 2014 at 12:56 pm

    Made this last night. It was sloppily good. I used parsnips instead of rutabagas and browned the brussel sorouts in a tiny bit margarine amd threw it in at the end & topped each bowl with fresh chopped cilantro & served with corn on the cob.
    Will def keep this recipe and make it again.

    Reply
  11. Rachael

    April 15, 2014 at 12:12 am

    Well I made this today, with black beans instead of chickpeas. I found the lime too overpowering. I would recommend just half a lime’s juice. I also put in just under 2 T ginger and it was too much as well, even though I 1.5x the soup and vegetables. Other than that it is delicious. A warning: cut your rutabaga small if short on time!

    Reply
  12. Chris

    May 15, 2014 at 8:52 pm

    Hey, someone made this for me (though, I cooked the rice), and it was freaking good. 8.5/10; would definitely recommend. I’ve never had Rutabaga before and was much better than expected. I am looking forward to more vegan recipes from this website. -Chris

    Reply
  13. Nancy

    May 20, 2014 at 1:24 pm

    Hi Isa,
    I want to thank you for your great recepies, today I tried the gingery
    Curry with chickpeas and rutabaga, ammmmazing!
    Not to forget your Mac and cheese … Thanks again for making it possible
    To eat healthy and yummy:)
    Nancy

    Reply
  14. Esther J

    July 14, 2014 at 10:04 pm

    Yum! This was so good! (and yes, I did just make this on a hotter than July, hot July day.) You had me, a native Southerner (USA), with just the mention of the word rutabaga (I’m sure you know they are a very common side in Southern cuisine. I was born and raised on a rutabaga. You can find them easily at all grocery stores any time of the year).

    And the Thai-inspired flavors of the coconut milk, lime, ginger (!) were perfect for the already perfect rutabaga.

    Thanks, girl!

    Reply
  15. Michelle

    September 28, 2014 at 12:19 am

    I made this the other night, but modified a bit. I didn’t think the little ones could deal with the red pepper. My husband is Jamaican, and since there was already ginger, coconut milk, and lime, instead of red pepper I threw in a couple of TBSPs of Jamaican curry powder, and more like 3/4 cup coconut milk. And lots of fresh thyme. My only negative thing was a slight bitterness from the Brussels sprouts. Any suggestions on countering that?

    Reply
  16. Alicia Hurst

    September 29, 2014 at 2:29 pm

    I read through the comments before making this, so I figured I’d report back as well! I made this last night, but didn’t have half of the ingredients and winged some major substitutions, and it still turned out great.

    Subbed — large yellow onion, fresh minced ginger, rutabaga, carrots, chickpeas, coconut milk, juice and zest of a lime
    For — small yellow onion, 1t ground ginger, cup of frozen corn, container of cut white mushrooms, can of pinto beans (not half bad!), 15oz can of light coconut milk, and 1T lemon juice from a bottle, no zest

    I also added 2T corn starch to thicken the broth. All other directions and ingredients were followed as written.

    The concept of the recipe was so great, I’m going to do this coconut stew method with whatever I have around way more often! It’s so easy to pull together and is so delicious, hearty, and healthful!

    Reply
  17. Anne

    October 24, 2014 at 5:40 pm

    Delicious. I taste the broth while cooking and found it meh, then added the coconut milk and it was amaaaaazzinggggg. Completely tied everything together! I also am enamored with the new mini coconut milk can, so handy.

    I highly recommend sweet potato too, it’s amazing in this. I was carrying groceries and the rutabaga was just too big for I opted for a celery root instead. Also super tasty.

    SO DELICIOUS. Love your website Isa. I’m not a vegan, or even a strict vegetarian, but it’s accessible and delicious recipes like this that help me eat vegan much more often!

    Reply
  18. Katie

    October 25, 2014 at 12:31 pm

    I thought this might be too weird, but I trust your recipes, and it turned out to be delicious! I made a double batch as dinner for 8 (omnivores), and it was a big hit. My man wouldn’t try it because of the brussels sprouts – his loss. I was out of carrots, so I just added more rutabaga, and that worked fine. Thanks for such reliable recipes, Isa. I made your pumpkin pie brownies for dessert!

    Reply
  19. chelsea

    November 13, 2014 at 9:05 pm

    This was SO good. Rutabaga was the one vegetable that I thought I didn’t like and it always made me very sad. I thought, if anyone can make me like rutabaga it’s Isa. I’m now a proud convert and love every vegetable I’ve had the pleasure of meeting.

    Reply
  20. Sonia

    November 17, 2014 at 5:04 pm

    Out of this world, crazy, good!! 🙂
    Thanks Isa!!

    Reply
  21. Olivia

    November 24, 2014 at 12:00 am

    I love your nurturing tone! I don’t particularly like cooking and was motivated when you said “just do your best!” I actually shrieked when I threw the brussell sprouts in the pan and heard a sizzle!

    Reply
  22. Laura

    November 24, 2014 at 1:24 pm

    HOW did you know that I have rutabagas, Brussels sprouts, coconut milk, AND freshly made chickpeas in my kitchen, just waiting for a chance to hook up? Gonna try this recipe this week . . . . Thank you!

    Reply
  23. Swiss Kris

    November 28, 2014 at 1:44 pm

    My Brussels sprouts-hating partner told me this tasted delicious – thanks for the (vegan!) brownie points!

    Reply
  24. MaryRose Thaler

    December 23, 2014 at 10:39 pm

    Love this recipe! Exactly how much is a serving size? I doubled the recipe, and made a massive pot 🙂

    Reply
  25. dMb

    December 28, 2014 at 1:00 am

    WHOOOOOOOAAAA!!!! This stew concoction with interesting ingredients is beyond amazing!!! i just happened to purchase rutabagas at the farmers’ market this morning in order to try something new, and when I got home I did a random Google search for vegan recipes. Little did I know that I’d have found probably the most delish thing that has ever come out of my own kitchen. Who is this superchef Isa?! I must try more of your incredible recipes! Thank you 🙂

    Reply
  26. julie k

    January 27, 2015 at 1:49 am

    I just made this tonight for the blizzard we’re having in Boston, and wow, was it perfect!! It was a total hit with my partner (and me!). We chose to eat it like stew (no rice). Thanks!!

    Reply
  27. Erika

    April 10, 2015 at 1:36 am

    Try it with some star anise and a cinnamon stick. Lemongrass, too, if you have it!

    Reply
  28. Duane

    May 12, 2015 at 11:33 pm

    I have tried this recipe and was pleasantly amazed. This was perfect every step of this recipe was right on. If you time and follow these directions, you won’t miss a beat. It is robot easy and I consider myself a cook and this didn’t require me or any skills at all. My wife thought this was just another one of my great experiments. hahahaha Thank you so much for a great dish to add to my repartee.

    Reply
  29. Cait

    September 23, 2015 at 11:12 pm

    This was really delicious!

    Reply
  30. Jeremy D

    September 29, 2015 at 8:57 pm

    Love this recipe! A cold front just came through, so it’s time to buy a rutabaga!

    Reply
  31. Sarah

    December 7, 2015 at 4:44 am

    Made this for dinner tonight after reading all the rave reviews and I am so glad I did! I made it with potatoes instead, I have a huge bag to get through and it turned out amazing. I could literally just drink the broth, the ginger flavour is absolutely perfect. I imagine it will be even better for lunch tomorrow after sitting overnight. Thank you for such a great recipe!

    Reply
  32. Kobiece Zdrowie

    August 8, 2016 at 10:10 am

    Very tasty dish! I have to cook this recipe <3

    Reply
  33. Beauty Women

    September 2, 2016 at 10:18 am

    More, more, more! This is the best and delicious what I’m eat!

    Reply
  34. Jamel

    October 30, 2016 at 2:56 am

    Woawww!!! Great recipe!! Thank you so much. I am learning so much from you because my son became vegan and my daughter vegetarian. When they come to visit me I will be ready for them!! Yumm

    Reply
  35. Marianne

    November 4, 2016 at 8:16 pm

    Ahhh, Isa – you’re recipes not only sustain me – the warm my heart! Thank you!

    Reply
  36. Jeremy

    December 14, 2016 at 2:57 pm

    I love this recipe! And now that we’re in the middle of a “cold wave”, I think I’ll make it again tonight. It’s amazing that when I was a kid, I thought I didn’t like brussel sprouts. Of course, those brussel sprouts were boiled…

    Reply
  37. Bioskop Online

    January 25, 2017 at 10:18 am

    thanks for share.

    http://boxofficemovie.us

    Reply
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